Ingredients :
12
oz dry macaroni
1/4
cup butter
1/4
cup flour
1
1/2 cups milk
1
cup light cream about 10-12% MF
1/2
teaspoon dry mustard powder
1
teaspoon onion powder
salt
& pepper to taste
1
can condensed cream of cheddar soup optional 10.75oz
4
cups sharp cheddar divided
1/2
cup fresh parmesan cheese
Directions :
Preheat
oven to 425 degrees.
Cook
macaroni according to package directions.
Drain
and run under cold water.
Melt
butter over medium heat in a large saucepan.
Whisk
in flour and let cook 2 minutes while stirring.
Slowly
whisk in cream, milk, mustard powder onion powder, salt and pepper to taste.
Cook
over medium heat while stirring until thickened.
Remove
from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted.
Add
soup if using.
Toss
cheese sauce & macaroni noodles together.
Pour
into a greased 9×13 pan.
Top
with remaining cheese.
Bake
18-24 minutes or until bubbly.
Do
not over cook.
Cool
10-15 minutes before serving.
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